Back to Kimchi Stew with Chicken and Tofu All Reviews for Kimchi Stew with Chicken and Tofu - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 mld103000_1107_kimchi.jpg
Ingredients Ingredient Checklist 3 3/4 cups homemade or low-sodium store-bought chicken stock 2 1/2 cups water 2 bone-in, skinless chicken thighs, excess fat trimmed 1 tablespoon minced garlic 2 teaspoons minced fresh ginger 1 teaspoon minced anchovy fillets 1/4 teaspoon coarse salt 2 jars (16 ounces each) kimchi, drained, 1/2 cup liquid reserved 16 ounces silken tofu 3 scallions, white and pale-green parts only, thinly sliced diagonally
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 mld103000_1107_kimchi.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
mld103000_1107_kimchi.jpg
mld103000_1107_kimchi.jpg
Ingredients
Ingredients
- 3 3/4 cups homemade or low-sodium store-bought chicken stock 2 1/2 cups water 2 bone-in, skinless chicken thighs, excess fat trimmed 1 tablespoon minced garlic 2 teaspoons minced fresh ginger 1 teaspoon minced anchovy fillets 1/4 teaspoon coarse salt 2 jars (16 ounces each) kimchi, drained, 1/2 cup liquid reserved 16 ounces silken tofu 3 scallions, white and pale-green parts only, thinly sliced diagonally
Directions
Bring stock, water, chicken thighs, garlic, ginger, anchovies, and salt to a boil in a large saucepan. Reduce heat, and simmer until chicken is cooked through, about 15 minutes. Remove from heat.
Transfer chicken to a plate, reserving broth. Let chicken stand until cool enough to handle. Remove meat from bone, and shred into bite-size pieces.
Add chicken, kimchi, and reserved kimchi liquid to cooking broth in pan, and place pan over low heat. Gently add spoonfuls of tofu to pan, being careful not to break it. Gently shake pan to submerge tofu. Bring to a very gentle simmer, and cook until tofu is heated through, 3 to 5 minutes. Add scallions. Divide soup among bowls.
Reviews (3)
Add Rating & Review 39 Ratings 5 star values: 3 4 star values: 7 3 star values: 17 2 star values: 11 1 star values: 1
Reviews (3)
Add Rating & Review 39 Ratings 5 star values: 3 4 star values: 7 3 star values: 17 2 star values: 11 1 star values: 1
Add Rating & Review
39 Ratings 5 star values: 3 4 star values: 7 3 star values: 17 2 star values: 11 1 star values: 1
39 Ratings 5 star values: 3 4 star values: 7 3 star values: 17 2 star values: 11 1 star values: 1
39 Ratings 5 star values: 3 4 star values: 7 3 star values: 17 2 star values: 11 1 star values: 1
5 star values: 3 4 star values: 7 3 star values: 17 2 star values: 11 1 star values: 1
Martha Stewart Member Rating: 4 stars 01/23/2019 This recipe has become a part of my regular dinner rotation, albeit with some tweaks! I always double the amount of chicken and tofu, & serve over some short-grain white rice in the bottom of the bowl to make it a bit heartier. Also, the taste can be quite different depending on what brand of kimchi you use. If you're lucky enough to live somewhere that carries more than one brand of kimchi, I suggest experimenting to decide which one you like best in this recipe. Martha Stewart Member Rating: 4 stars 02/13/2018 Perfect as it is. Nice with that Kimchi Korean spice! Martha Stewart Member Rating: Unrated 12/23/2011 This soup was good, but oh boy spicy. Also I read somewhere that this is always served with rice. I served with brown basmati rice and/or quinoa. It really balances out the flavors to serve it this way. I felt like it needed a little more chicken, but not sure. The tofu is nice because it contrasts nicely with the spicy heat of the stew. It definitely makes more than 4 servings, I would say at least 6.Martha Stewart Member
Rating: 4 stars 01/23/2019
This recipe has become a part of my regular dinner rotation, albeit with some tweaks! I always double the amount of chicken and tofu, & serve over some short-grain white rice in the bottom of the bowl to make it a bit heartier. Also, the taste can be quite different depending on what brand of kimchi you use. If you’re lucky enough to live somewhere that carries more than one brand of kimchi, I suggest experimenting to decide which one you like best in this recipe.
Rating: 4 stars
Rating: 4 stars 02/13/2018
Perfect as it is. Nice with that Kimchi Korean spice!
Rating: Unrated 12/23/2011
This soup was good, but oh boy spicy. Also I read somewhere that this is always served with rice. I served with brown basmati rice and/or quinoa. It really balances out the flavors to serve it this way. I felt like it needed a little more chicken, but not sure. The tofu is nice because it contrasts nicely with the spicy heat of the stew. It definitely makes more than 4 servings, I would say at least 6.
Rating: Unrated
All Reviews for Kimchi Stew with Chicken and Tofu
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Kimchi Stew with Chicken and Tofu
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
